6 slices of bacon
6 cups shaved brussels sprouts
¼ teaspoon salt
1 baguette, cut into ½ inch slices
¾ cup crumbled blue cheese
3 ounces softened cream cheese
In a large non-stick skillet, cook bacon until crisp. Drain on paper towel and pour grease into small bowl. Wash pan out. When bacon has cooled, chop finely.
Heat the same pan to a medium heat and add two teaspoons of the bacon grease. Add brussels sprouts and salt. Sauté until softened, about 3-4 minutes. Remove from heat and toss with chopped bacon.
Using a pastry brush, brush crostini with remaining bacon fat. Season with salt and pepper. Heat a grill pan to a medium-high heat and toast bread on both sides until they have grill marks. (You can also pop them on a baking sheet at 350 degrees and bake until crisp, about 5-6 minutes).
In the bottom of a mini food processor or blender, add blue cheese and cream cheese. Blend until smooth.
Spread crostini with whipped blue cheese and top with bacon and brussels sprout sauté.